Quick Shrimp and Andouille Gumbo with Brown Rice

quick shrimp and andouille gumbo

We love gumbo, who doesn’t? This one is easy enough to make on a week night.

I’ve made so many versions of this, some take hours, but I’ll be honest this one is my favorite. Super-fast, rich, spicy and very satisfying, I recommend this one folks. I use San Marzano tomatoes, the smoked paprika and clam juice to add some depth. The fresh oregano and thyme also make a huge difference in this version. I think if this was one of those gumbos that simmered for hours I wouldn’t suggest the fresh herbs, but in this one it really works. Finally, the Filé powder and parsley finishes it off. You can find the Filé powder in most grocery stores now, it is delicious. I served this up with some cornbread, but crusty bread would do as well. Enjoy.

Ingredients

  • 1 lb fresh shrimp, peeled and deveined
  • 1 large Andouille link, cut length-wise then across into ¼ slices
  • 1 large can San Marzano whole peeled tomatoes
  • 1 pound fresh okra (or frozen if you must), cut in half inch pieces
  • 2 ribs of celery, chopped
  • 1 large bell pepper, chopped
  • 1 medium onion, chopped
  • 4 cups no salt chicken stock
  • 2 tablespoons clam juice
  • Cayenne pepper, to taste
  • Creole seasoning (Tony Chachere’s is my preference), to taste
  • 3 tablespoons flour
  • 3 tablespoons, oil (I used a mix of canola and olive)
  • 2 bay leaves
  • 1 teaspoon smoke paprika
  • 4 sprigs fresh oregano
  • 8 sprigs fresh thyme
  • 1 cup brown rice
  • Flat leaf parsley and Filé powder to garnish
Directions

  1. Heat a large pot over medium heat and add oil. Whisk in flour and continue whisking until the roux turns dark tan (or brown if you dare).
  2. Reduce heat to medium low and add onion, celery and bell pepper. Cook until softened. Add okra and cook for another minute.
  3. Remove three or four (depending on their size) of the whole peeled San Marzano tomatoes and crush them into the pot with your hand. Reserve the rest of the tomatoes for something else (pasta sauce).
  4. Now add the bay leaves, paprika, oregano and thyme. Cover and cook for another few minutes.
  5. Add stock and Andouille, bring to a boil then reduce to a simmer. Simmer for 15 to 20 minutes.
  6. With about 3 to 4 minutes left, add your shrimp. I took the gumbo off the heat and just let the shrimp cook slowly. Don’t overcook the shrimp.
  7. Meanwhile, prepare rice according to the instruction on the package. I used brown rice that took 15 minutes.
  8. To serve, mound the rice in the middle of a large bowl, pour the gumbo around the rice, top with fresh parsley and Filé powder. Enjoy.
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Quick Shrimp and Andouille Gumbo with Brown Rice

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